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Guest Blogger: CW’s Pumpkin Roll

October 31, 2010

We don’t have people over during the week often, mostly due to the mess our house becomes mid-week. People ask us how we balance it all, well the state of our house suffers. However, good friends were able to get a sitter for their two boys, so we had them over for some veggie pot pie, I figured we could pick up a few things for them. CW, the same friend who made several rounds of homemade granola bars for me while I was pregnant, came with dessert. She knows me, and dessert is not something I ever try to make.

We loved her Pumpkin Roll. She used recipes from All Recipes, but altered them for her own delight. I think CW hit the perfect combo of pumpkin, cream cheese, and nutty crunch. She added in the pecans into the cream cheese icing. I have the recipes posted as separate, but just mix them in together.

I had to send it back with her so that I didn’t eat it all in one sitting. A great Fall dessert, Yum Yum!

CW’s Pumpkin Roll



  • 3/4 Cup all purpose flour
  • 1 cup white sugar
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 cup pumpkin puree
  • 3 eggs
  • 1 teaspoon lemon juice
  • 2 tablespoons confectioners’ sugar
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup butter
  • 1 teaspoon vanilla extract


  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9×13 inch jelly roll pan or cookie sheet.
  2. In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.
  3. Bake at 375 degrees F (190 degrees C) for 15 minutes.
  4. Lay a damp linen towel on the counter, sprinkle it with confectioner’s sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.
  5. Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
  6. When the cake has cooled 20 minutes, unroll it and spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.

Sugar Coated Pecans (mix in with cream cheese frosting)



  • 1 egg white
  • 2 tablespoon water
  • 1 pound pecan halves (feel free to add more)
  • 3/4 cup brown sugar
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon


  1. Preheat oven to 250 degrees F (120 degrees C). Grease one baking sheet.
  2. In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.
  3. Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.
  4. Bake at 250 degrees F (120 degrees C) for 1 hour. Stir every 15 minutes.

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